Chicken With Shallots, Dates And Apricots

1. 1

   If preferred, trim the fat and skin from the chicken. Rinse, pat dry, and season with salt and pepper.

2. 2

   Heat oil in a large Dutch oven or heavy pot with a lid (to be used later) over medium-high heat.

3. 3

   Add chicken and bay leaves and cook until browned, about 7-10 minutes on each side. Add a 1/2 cup water, cover and reduce heat to low. Cook for 35-40 minutes.

4. 4

   Pour off pan juices and reserve. Pile chicken on one side of the pan, raise the heat to medium and add the shallots. Cook until the soften, about 2 minutes.

5. 5

   Add wine and vinegar, and scrape up the brown bits from the bottom of the pot. Add dates and apricots, then redistribute the chicken in the pot.

6. 6

   Add the reserved liquid and simmer until chicken is heated through and tender, about 12-15 minutes.

7. 7

   Remove and discard bay leaves. Serve immediately.

* Per serving · 4 servings · Values may vary.